Cheesy Beef Enchilada Tortellini – Creamy, Savory & Comforting
Try this Cheesy Beef Enchilada Tortellini recipe for a delicious twist on classic comfort food! Tender tortellini is smothered in a cheesy enchilada-style sauce with seasoned beef for a hearty, flavor-packed dinner. Perfect for busy weeknights, family meals, or when you crave something indulgent and easy to make.
Equipment
- Large skillet or sauté pan
- 9x13-inch baking dish
- Mixing bowls & wooden spoon
- Cheese grater
- Oven mitts
- Medium saucepan (for optional homemade sauce)
- Optional: silicone spatula, ladle
Ingredients
Tortellini:
- 12 oz cheese-filled tortellini (store-bought or homemade)
Beef Mixture:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika (optional)
- Salt and pepper, to taste
Enchilada Sauce:
- 2 cups enchilada sauce (homemade or store-bought)
Cheese Topping:
- 1 cup shredded cheddar, Monterey Jack, or Mexican blend
Optional Garnishes:
- Fresh cilantro, sliced jalapeños, sour cream, avocado
Instructions
- Preheat oven: 375°F (190°C). Grease 9x13-inch baking dish.
- Cook beef: In a skillet, brown ground beef with onions and garlic. Drain fat. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Toast 1–2 minutes.
- Cook tortellini: Boil according to package instructions until al dente. Drain.
- Combine: Add enchilada sauce to beef, mix, then fold in tortellini until coated.
- Assemble: Pour mixture into baking dish. Top evenly with shredded cheese.
- Bake: 20–25 minutes, until cheese melts and bubbles.
- Serve: Let cool 5 minutes. Garnish with cilantro, jalapeños, or sour cream as desired.
Notes
- For extra cheesy layers, mix half the cheese into the tortellini before baking.
- Substitute chicken, turkey, or plant-based protein for variety.
- Add vegetables like bell peppers, corn, or zucchini to boost nutrition.
- Store leftovers in an airtight container in the fridge for 3–4 days or freeze up to 3 months.
- Reheat in the oven at 350°F (175°C) for 10–15 minutes, covered with foil to prevent over-browning.